Gluten-Free Apple Pie
The perfect sugary crust around fall's best bounty. Whether you pick your own apples or stop at the farmstand, turn some into this amazing dessert.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings
PIE CRUST ::
- ½ cup tapioca flour
- ½ cup white rice flour
- 1 cup brown rice flour
- ½ cup sorghum flour
- ½ tsp xanthan gum
- 1 ½ sticks cold butter or pastured lard
- about ¼ cup cold water
PIE FILLING ::
- 3 lbs apples peeled, cored, and sliced
- 1 TB cinnamon
- 1/4 tsp ground all spice or cloves
- ½ - ¾ cup organic pure cane sugar or coconut sugar
- ¼ cup organic corn starch or arrowroot
- Juice of 1 lemon about 2 TB
Combine all the flours and xanthan gum in your food processor, or whisk in a large bowl.
Pulse or cut in the chilled butter until it is pea sized, and slowly add the water until you can pinch it together and feels plyable.
Roll the dough into a ball, cover with plastic wrap, and let the dough chill in the refrigerator for an hour or 2.
Meanwhile, you can make the apple filling. Combine the apples, spices, lemon juice, and sugar in a sauce pan and start to bring to a simmer.
Simmer until the apples have cooked down but still have a bite to them – about 10-15 minutes, then stir in the corn starch to thicken.
When your dough has chilled, take it out, knead it for a minute to make it plyable to your warm hands, divide it in half (one for the bottom and one for the top of the pie), and then roll out the bottom pie crust on a floured surface (I use rice flour).
Put the rolled out crust in the bottom of your pie plate, crimp the sides, and use a fork to poke holes in the bottom of the crust.
Pour the apple filling into the pie crust.
Roll out the second ball of dough and either cover completely, or make a lattice top.
Brush the top crust with butter and sprinkle pure cane sugar.
Bake the pie on a cookie sheet at 425 degrees for 15 minutes, then reduce the heat to 350 degrees for 25 min. Let cool completely before cutting so it can “set”.